Description
A Basque classic featuring tender cod fillets baked with sliced potatoes and topped with a fresh, zesty salsa verde made from parsley, garlic, and olive oil.
Ingredients
Scale
- 4 cod fillets (about 150g each)
- 1 kg potatoes, peeled and thinly sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- For Salsa Verde:
- 1 bunch fresh parsley, finely chopped
- 2 garlic cloves, minced
- 50ml extra virgin olive oil
- 1 tablespoon capers
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 200°C (400°F).
- Toss the sliced potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them evenly in a baking dish.
- Place the cod fillets on top of the potatoes. Drizzle with the remaining olive oil and season with salt and pepper.
- Bake in the preheated oven for 20-25 minutes, or until the fish is opaque and flakes easily with a fork.
- While the fish is baking, prepare the salsa verde: In a bowl, mix the chopped parsley, minced garlic, extra virgin olive oil, capers, and lemon juice. Season to taste.
- Once baked, remove from the oven and spoon the salsa verde over the cod and potatoes.
- Serve immediately, garnished with additional parsley if desired.
Notes
This dish pairs well with a crisp white wine. For a spicier version, add a pinch of chili flakes to the salsa verde.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Main Course
- Cuisine: Basque
Nutrition
- Calories: 350
- Sugar: 2g
- Fat: 15g
- Carbohydrates: 30g
- Protein: 25g